One-Pot Fish and Rice with Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Senegalese one-pot meal where flaky fish simmers in a savory tomato-herb sauce over perfectly cooked rice. This west african-inspired one pot ready in about 50 minutes blends rinsed long-grain white rice, large, finely chopped (1 cup) onion, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 West African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until golden.
  2. Step 2: Add minced garlic, chopped tomatoes, and chopped bell pepper, cooking for 3 minutes until tomatoes break down.
  3. Step 3: Stir in tomato paste and ground cumin, then cook for 1 minute to deepen flavors.
  4. Step 4: Add fish stock, bay leaf, salt, and black pepper. Bring to a gentle simmer.
  5. Step 5: Add rinsed rice and fish pieces, stirring to distribute evenly. Cover with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes until rice is tender and liquid absorbed.
  6. Step 6: Remove bay leaf, fluff rice with a fork, and stir in chopped parsley before serving.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Fish and Rice with Tomato Sauce take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover One-Pot Fish and Rice with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in One-Pot Fish and Rice with Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Fish and Rice with Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Fish and Rice with Tomato Sauce?

West African one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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